Recipe courtesy of Brian Duffy
Papaya and Mission Fig Wontons with Jack Daniels Maple Glaze
Getting reviews...
- Level: Intermediate
- Total: 42 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 2 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 4 g
- Sugar
- 36 g
- Protein
- 8 g
- Cholesterol
- 32 mg
- Sodium
- 488 mg
- Level: Intermediate
- Total: 42 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 2 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 4 g
- Sugar
- 36 g
- Protein
- 8 g
- Cholesterol
- 32 mg
- Sodium
- 488 mg
Ingredients
Directions
- In a sauce pot, add the whiskey and carefully flambe. When the flames have died down, add the syrup. Reduce by a 1/3 and reserve. In a bowl, combine the papaya, figs, 1 tablespoon of the powdered sugar, and a pinch of salt and pepper. Egg wash the edges of 1/2 the wonton skin, and place a 1/4 size dollop of the papaya combo in the center and fold the wonton. Repeat for each wonton.
- Preheat a deep fryer or a large pot halfway filled with oil to 360 degrees F.
- Fry the wontons for 1 to 1 1/2 minutes or until skin is brown and bubbly. Remove and toss with 1 tablespoon of powered sugar. To plate, place in a bowl with the sauce in the center as focus. Fan the wontons and dust with remaining powdered sugar.
